Flavoring composition concentrates

ABSTRACT

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

PRIORITY CLAIM

This application is a continuation of U.S. application Ser. No.15/718,276, filed Sep. 28, 2017, now granted as U.S. Pat. No. 10,154,682which is a continuation of U.S. application Ser. No. 15/383,472, filedDec. 19, 2016, now granted as U.S. Pat. No. 9,839,227, which is acontinuation of U.S. application Ser. No. 11/403,175, filed Apr. 12,2006, now granted as U.S. Pat. No. 9,560,872, which is acontinuation-in-part of PCT International Application No.PCT/US06/10444, filed Mar. 22, 2006, which claims priority to U.S. Ser.No. 60/664,109, filed Mar. 22, 2005. The contents of all aforementionedapplications are incorporated by reference in their entirety, for allpurposes, herein.

BACKGROUND OF THE INVENTION

Field of the Invention

The present invention relates to flavoring concentrates. Moreparticularly, the present invention relates to flavoring concentrateformulas that are optimized for rapid and complete dispersion in water.

Description of the Prior Art

The market for flavored beverages is a multibillion dollar industry,particularly in today's fitness conscious society. Prepared beveragesare, of course, widely known.

However, portability and storage of several servings of such beveragesis cumbersome. A point-of-consumption flavoring composition solves thedifficulties of portability and storage. However, preparation ofpoint-of-consumption individual servings of flavored beverages hasexperienced limited acceptance due to the difficulty of achievingcomplete dissolution in cold water.

A variety of water-insoluble solids are useful ingredients in beverages.Examples of such water-insoluble solids include, without limitation,flavor compounds, taste modifiers, nutrients and colors. While thesewater-insoluble solids may be dispersed in non-aqueous solvent systemsto form solutions, when such solutions are added to an aqueous finishedbeverage, the water-insoluble solids precipitate, crystallize or oil-offdue to the overall dilution of the non-aqueous solvent in which thesolids were dispersed. In addition, in the absence of suitablesurfactant(s), water-insoluble solids often form large crystallinepieces or waxy or oily material floating on top in beverage concentratesand syrups, respectively. All of the above-noted phase separationphenomena, aside from the obvious negative aesthetic impact, prevent theeffective delivery of flavor to a given beverage. Hence, there exists adilemma in the formulation of beverages containing such water-insolublesolids. Several approaches have been taken to address this problem.

U.S. Pat. No. 4,199,610 to Hughes et al. discloses a dry instantbeverage mix. The beverage mix employs propylene glycol and ethanol toaid in rapid dispersion. The beverage mix further employs pulverizationof the mix to reduce the particle size and increase the surface area,thereby improving the speed of solubility and dissolution of the mix inwater.

U.S. Patent Application No. U.S. 2004/0086619 discloses the use ofsurfactants for improving the solubility and dispersion of solids inwater based beverages. The flavoring system disclosed employs carriersand solvents including propylene glycol, ethanol, and citric acid.

However, the prior art has associated disadvantages. For example,beverages containing encapsulations or emulsions are not optically,visually, clear, i.e., water-clear. Microemulsions, while opticallyclear and stable, rely on large amounts of co-solvents and large amountsof surfactants; the latter are typically present in an amount that is atleast five to ten times the amount of water-insoluble solids present.Such a high requirement for the amount of surfactant has potentialnegative impacts upon beverage quality and manufacturing efficiency. Afinished beverage having such large amounts of surfactant may haveoff-tastes. In addition, such a beverage may not be amenable to typicalbeverage manufacturing processes, e.g., the dilution of concentrate tosyrup to finished beverage.

Accordingly, there is a need for a method of formulating stable, clearbeverages containing water-insoluble solids which does not suffer fromthe above-noted problems. In order to obtain a flavored beverage havinga consistency which consumers regard as acceptable, it is necessary toachieve rapid dissolution of a flavoring composition in cold water.

What is not appreciated by the prior art is a flavoring compositionconcentrate employing a densifier for rapid dispersion in water. Thepresent flavoring composition concentrate overcomes this deficiency inthe prior art by providing a flavoring composition concentrate having atleast one densifier present in an amount suitable for optimizingdispersion of the flavoring composition in water.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide a concentratedflavoring composition that rapidly disperses in water.

It is another object of the present invention to provide a concentratedflavoring composition that completely disperses in water.

It is yet another object of the present invention to provide a flavoringcomposition concentrate having a density that is optimized to providerapid and complete dispersion in water.

These and other objects and advantages of the present invention areachieved by the rapidly dissolving flavoring composition concentrateaccording to the present invention. The rapidly dissolving flavoringcomposition concentrate has a flavor, a solvent system, a flavor carriersystem, and a densifier in any adaptive combination of the same. Thedensifier is an acid modifier present in an amount such that itoptimizes the rate of dispersion of said concentrate in water.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 depicts the relationship between the weight percent of the citricacid and the potassium citrate concentrations and density within thepresent invention.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is directed to rapidly dispersing flavoringcomposition concentrates. The flavoring composition concentrates have aflavor, a solvent system, a flavor carrier system, and a densifier, inany adaptive combination of the same. The densifier is an acid modifierpresent in an amount such that it optimizes the rate of dispersion ofsaid concentrate in water.

The flavoring composition concentrates of the present invention have aflavor for imparting a palatable flavor to water. The flavor is thecomposition component containing all flavors with the exception ofsweetener. The flavor component of the flavoring concentrates of thepresent invention is a natural or artificial flavor selected from fruitflavors, botanical flavors and mixtures thereof. Fruit and other flavorscan be natural or synthetically prepared flavors made to simulateflavors derived from natural sources. The flavor component can comprisea single flavor or blended flavors.

The flavors useful in the flavoring composition concentrates aresometimes available as dry ingredients, liquids or emulsions. In any ofthese forms, they can be dispersed into the flavoring compositions. Inaddition to the active flavor itself, industrially available flavors cancontain, weighting agents, emulsifiers, emulsion stabilizers,antioxidants, liquid vehicles, and the like. Examples of suitableflavors for use in the flavoring composition concentrates include, forexample, punch, berry, orange, lemon, lime, strawberry, kiwi, grape,peach, or any combinations thereof.

The flavor component is preferably present in the flavoring compositionconcentrates in an amount about 2 percentage by weight (wt. %) to about25 wt. % of the total weight of the composition of the presentinvention. More preferably, the flavor component is present in an amountabout 3 wt. % to about 15 wt. % of the composition.

The flavor component is preferably present in the flavoring compositionconcentrates in an amount about 1.0% percentage by weight (wt. %) toabout 20 wt. % of the total weight of the composition of the presentinvention. More preferably, the flavor component is present in an amountabout 1.0 wt. % to about 15% wt. % of the composition.

The flavoring composition concentrates also have a salt system. The saltsystem is present in an amount such that it optimizes the dispersion ofthe flavoring concentrate.

Suitable salts for use in the salt system include salts of sodium,potassium, calcium, and magnesium. The sodium component can be obtainedfrom any readily available sodium salt, such as the chloride, carbonate,bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, benzoateand the like, or a combination thereof. The potassium ion component canbe provided by any salt such as the chloride, bicarbonate, citrate,phosphate, hydrogen phosphate, tartrate, sorbate and the like, or acombination thereof. A chloride component can be provided by a salt suchas sodium chloride or potassium chloride. A bicarbonate component can beobtained from their corresponding sodium or potassium salts, amongothers. A phosphate can be obtained from dissolution of hydrateddisodium hydrogen phosphate and hydrated sodium dihydrogen phosphate inan aqueous solution. Magnesium can be obtained from a salt such asmagnesium citrate, magnesium oxide, magnesium aspartate, magnesiumchloride, or magnesium sulfate. Solubilized calcium can be supplied bycalcium carbonate, calcium phosphate, calcium hydrogen phosphate,calcium dihydrogen phosphate, calcium hydroxide, calcium chloridedehydrate, calcium sulfate, as well as the respective sour salts ofcalcium, such as, calcium citrate, calcium malate, calcium ascorbate, orcalcium orotate, and mixture thereof.

Preferably, the salt system comprises potassium citrate and sodiumcitrate. Potassium citrate is preferably present in an amount about 0.2wt. % to about 1.0 wt. % of the composition. Sodium citrate ispreferably present in an amount about 0.4 wt. % to about 2.0 wt. % ofthe composition.

The flavoring composition concentrates further have an acid. The acid isalso preferably present in an amount such that it optimizes the rate ofdispersion of the flavoring composition concentrates in water. Suitableacids for use in the flavoring composition concentrates include, forexample, citric acid, malic acid, tartaric acid, phosphoric acid, or anysuitable acid recognized in the flavoring industry, and any combinationsthereof. The acid is preferably citric acid and is preferably present inan amount about 1.5 wt. % to about 10.0 wt. % of the composition.

The flavoring composition concentrates may also have a sweetener.Suitable sweeteners that can be used in the flavoring compositions andflavoring composition concentrates of the present invention include, forexample, sugars including maltose, sucrose, glucose, fructose, invertsugars and mixtures thereof. These sugars can be incorporated into theflavoring composition concentrates in solid or liquid form but aretypically, and preferably, incorporated as a syrup, more preferably as aconcentrated syrup such as high fructose corn syrup. Carbohydratesweeteners for use in the flavoring composition concentrates aresucrose, fructose and mixtures thereof. Fructose can be obtained orprovided as liquid fructose, high fructose corn syrup, dry fructose orfructose syrup, but is preferably provided as high fructose corn syrup.High fructose corn syrup (HFCS) is commercially available as HFCS-42,HFCS-55 and HFCS-90, which comprise 42%, 55% and 90%, respectively, byweight of the sugar solids therein as fructose.

Optional artificial or noncaloric sweeteners for use in the flavoringcomposition concentrates include, for example, saccharin, cyclamates,sucralose, acetosulfam, acesulfame-K, L-aspartyl-L-phenylalanine loweralkyl ester sweeteners (e.g., aspartame), L-aspartyl-D-alanine amidesdisclosed in U.S. Pat. No. 4,411,925 to Brennan et al.,L-aspartyl-D-serine amides disclosed in U.S. Pat. No. 4,399,163 toBrennan et al., L-aspartyl-L-1-hydroxymethyl-alkaneamide sweetenersdisclosed in U.S. Pat. No. 4,338,346 to Brand,L-aspartyl-1-hydroxyethylakaneamide sweeteners disclosed in U.S. Pat.No. 4,423,029 to Rizzi, L-aspartyl-D-phenylglycine ester and amidesweeteners disclosed in European Patent Application 168,112 to J. M.Janusz, published Jan. 15, 1986, and the like.

While both intenstive (or artificial) and nonintensive sweetneners aredisclosed, a preferred embodiment of the flavoring compositionconcentrate has an intensive sweetener. It should also be noted that thesweetener may also incorporate both an intensive and a non-intensivesweetener.

When present, the artificial sweetener is present in the flavoringcomposition concentrates in an amount about 0.3 wt. % to about 2 wt. %of the total weight of the composition. Preferably, the sweetener ispresent in an amount about 0.5 wt. % to about 1 wt. %.

The sweetener is present in the flavoring composition concentrates in anamount about 35 wt. % to about 65 wt. % of the total weight of thecomposition. Preferably, the sweetener is sugar and is present in anamount about 40 wt. % to about 55 wt. %.

The flavoring composition also has a solvent or solvent system. Suitablesolvents may include, for example, one or more solvents selected fromthe group consisting of water, alcohol, ethanol, and any combinationsthereof.

The solvent or solvent system is present in the flavoring compositionconcentrates in an amount about 20 wt. % to about 95 wt. % of the totalweight of the compositions of the present invention. In a preferredembodiment, the solvent is present in an amount about 35 wt. % to about95 wt. %.

The solvent or solvent system is present in the flavoring compositionconcentrates in an amount about 5 wt. % to about 30 wt. % of the totalweight of the compositions of the present invention. In a preferredembodiment, the solvent is present in an amount about 5 wt. % to about15 wt. %.

The flavoring composition concentrates also have a flavor carriersystem. The flavor carrier system functions as a carrier for the flavoradditives, thereby assisting in the dispersion of the resultant flavorconcentrate. Suitable flavor carriers for use in the flavoringcomposition include, for example, propylene glycol, ethyl alcohol,triacetin, benzyl alcohol, ethanol, glycerol and any combinationsthereof. The flavor carrier preferably is propylene glycol and ethylalcohol. Propylene glycol is preferably present in an amount about 1 wt.% to about 55 wt. % of the composition. Ethyl alcohol is preferablypresent in an amount about 10 wt. % to about 60 wt. % of thecomposition.

The flavoring composition concentrates further have a densifier. Thedensifier is preferably an acid modifier present in an amount such thatit optimizes the rate of dispersion of the flavoring compositionconcentrates in water. Suitable acid modifiers for use in the flavoringcomposition concentrates include, for example, citric acid, malic acid,tartaric acid, phosphoric acid, or any suitable acid recognized in theflavoring industry, and any combinations thereof.

In a preferred embodiment, the densifier is an acid modifier used incombination with potassium citrate. In a more preferred embodiment, thedensifier is citric acid and potassium citrate. Citric acid ispreferably present in the flavoring composition in an amount about 5 wt.% to about 20 wt. % of the total weight of the composition. Potassiumcitrate is preferably present in the flavoring composition in an amountabout 2 wt. % to about 5 wt. % of the total weight of the composition.

The relationship of citric acid and potassium citrate concentrate to thedensity of the flavoring composition concentrates was measured bydispersion testing. Concentrated formulas were prepared with 0.04 gramsof red 40 dye (employed as an indicator for the dispersion test). 500 mlof tap water at 63 degrees F. was added to a 500 ml graduated cylinder.5.1 grams of colored concentrate was added to the surface of the water.The time required to achieve complete dispersion of the coloredconcentrate was recorded. The test was conducted for six flavoredconcentrates. A 0.04 wt. % red 40 solution in water alone was alsotested. The results are shown in Table 1A.

TABLE 1A Citric Acid and Potassium Citrate Concentration vs. DensityKIWI STRAWBERRY PEACH LEMON BERRY ORANGE GRAPE LEMON CITRIC ACID & 20 918 20 11.7 19.5 35 POTASSIUM CITRATE CONCENTRATION (%) DENSITY 1.0821.026 1.052 1.09 1.016 1.073 1.149

The experiment illustrates the relationship between the rate ofdispersion of the flavoring composition concentrates as it relates tothe density of the flavoring composition concentrates. The density ofthe flavoring composition concentrates is dependent on citric acid andpotassium citrate concentrations. Specifically, as the weight percent ofthe citric acid and potassium citrate concentrations increases, theflavoring composition concentrates density increases. The relationshipbetween the weight percent of the citric acid and potassium citrateconcentrations and density is nearly linear, as illustrated in FIG. 1.

Increased density of the flavoring composition concentrates providesreduced dispersion time. Table 2A illustrates the time required forcomplete dispersion of the flavoring composition concentrates inrelation to the density of the flavoring composition concentrates.

TABLE 2A Concentrate Dispersion Time vs. Concentrate Density LEMON KIWITEST STRAWBERRY PEACH LEMON BERRY ORANGE GRAPE (inc. citric) WATER TIME(sec) 8 12 11 9 20 13 9 100 DENSITY 1.082 1.026 1.052 1.09 1.016 1.0731.149 1 gms/cc

The flavoring composition concentrates may optionally include one ormore additional functional components such as flavor enhancers,food-approved colors, vitamins, minerals, flow agents, etc. Typicalcolorants are any of those suitable for achieving the desired color.Included as representative are FD&C colors, and the like. Additionalsuitable components for the flavoring composition concentrates include,for example, an oxygen releasing agent, herbal supplements,preservatives, magnesium, calcium, potassium and sodium citrate salts orany combinations thereof.

In an alternate embodiment, the flavoring composition concentrates mayhave an oxygen releasing agent such as, by way of non-limiting example,carbon dioxide. When present, the oxygen releasing agent is present inan amount about 1 wt. % to about 10 wt. %, and preferably about 1 wt. %to about 5 wt. %, of the total weight of the composition.

The flavoring composition concentrate of the present invention ispreferably dispensable as a gel or liquid concentrate. It should benoted that, while not preferred, the flavoring composition concentrateof the present invention may also be dispensed as a powder, foam,aerosol or granular composition.

In another embodiment, the flavoring composition concentrate may bedispensed in frozen form, such as a frozen or ice cube. In thisembodiment, the frozen cube of flavoring composition is added to waterand imparts flavor as it melts and disperses.

The relationship between the density of the flavoring concentrates as itrelates to the rate of mixing the flavoring concentrate with water wasstudied. The results are illustrated in the following Tables.

TABLE 1 Lemon/Lime Flavoring Composition Ease of Mixing Study Sample 1Sample 2 Sample 3 gms gms g:ms Citric Acid 1.83 1.83 — Potassium Citrate0.25 0.25 — Sodium Citrate 0.61 0.61 — Salt 0.43 0.43 — Sugar 34.34 — —Water 33.60 67.84 72.26 Red 40 Solution 1.0 1.0 1.0 Lemon/Lime Flavor1.3 1.3 — TOTAL 73.36 73.26 73.26

Samples 1, 2 and 3 were each added to 500 ml water in a 500 ml graduate.The water temperature was maintained 60 degrees F. The time to achievecomplete uniformity of mix without stirring was recorded. The resultsare illustrated in Table 2.

TABLE 2 Concentrate Dispersion Time vs. Concentrate Density Sample 1Sample 2 Sample 2 Time (seconds) 3 12 130 Density 1.2410 1.0211 1.0000

Table 2 illustrates the time required for complete dispersion of theflavoring composition concentrates in relation to the density of theflavoring composition concentrates in linear form.

The same results were obtained when lemon lime flavor was replaced byberry flavor and punch flavor, as shown below. The results clearly showa relationship between density and rate of mixing. Specifically, theresults show that a flavoring composition having a high density of about1.2410 mixes easily with water. Flavoring compositions having lowerdensity causes the sugar to precipitate from the composition, therebyincreasing the time required for mixing.

TABLE 3 Berry Flavoring Composition Ease of Mixing Study Sample 1 Sample2 Sample 3 gms gms gms Citric Acid 1.83 1.83 — Potassium Citrate 0.250.25 — Sodium Citrate 0.61 0.61 — Salt 0.43 0.43 — Sugar 34.34 — — Water33.60 67.84 72.26 Red 40 Solution 1.0 1.0 1.0 Berry Flavor 1.4 1.4 —Givaudan 522474 Berry Flavor 0.14 0.14 — FSI 439219 TOTAL 73.60 73.5073.26

Samples 1, 2 and 3 were each added to 500 ml water in a 500 ml graduate.The water temperature was maintained 60 degrees F. The time to achievecomplete uniformity of mix without stirring was recorded. The resultsare illustrated in Table 4.

TABLE 4 Concentrate Dispersion Time vs. Concentrate Density Sample 1Sample 2 Sample 2 Time (seconds) 2-3 12 125 Density 1.2410 1.0211 1.0000

Table 4 illustrates the time required for complete dispersion of theflavoring composition concentrates in relation to the density of theflavoring composition concentrates in linear form.

TABLE 5 Punch Flavoring Composition Ease of Mixing Study Sample 1 Sample2 Sample 3 gms gms gms Citric Acid 1.83 1.83 — Potassium Citrate 0.250.25 — Sodium Citrate 0.61 0.61 — Salt 0.43 0.43 — Sugar 34.34 — — Water33.60 67.84 72.26 Red 40 Solution 1.0 1.0 1.0 Punch Flavor FSI 4454291.3 1.3 — TOTAL 73.36 73.26 73.26

Samples 1, 2 and 3 were each added to 500 ml water in a 500 ml graduate.The water temperature was maintained 60 degrees F. The time to achievecomplete uniformity of mix without stirring was recorded. The resultsare illustrated in Table 6.

TABLE 6 Concentrate Dispersion Time vs. Concentrate Density Sample 1Sample 2 Sample 2 Time (seconds) 3 12 130 Density 1.2410 1.0211 1.0000

Table 6 illustrates the time required for complete dispersion of theflavoring composition concentrates in relation to the density of theflavoring composition concentrates in linear form.

The following examples serve to illustrate or highlight variousembodiments of the invention and are not intended to limit the inventionin any way. Example 1 represents the flavors to be used with theflavoring composition concentrates according to the present invention,as well as a preferred percentage for each ingredient listed.

EXAMPLE 1

121505-1BFSS 121505-1LLSS 121505-PFSS INGREDIENT PERCENT GMS/PACKETPERCENT GMS/PACKET PERCENT GMS/PACKET SUGAR 46.280 34.340 46.280 34.34046.280 34.340 CITRIC ACID 2.466 1.830 2.466 1.830 2.466 1.830 POTASSIUM0.337 0.250 0.337 0..250 0.337 0.250 SODIUM 0.822 0.610 0.822 0.6100.822 0.6100 SALT 0.580 0.430 0.580 0.430 0.580 0.430 WATER 47.439 35.247.493 35.240 47.763 35.440 BERRY FLAVOR 1.887 1.400 BERRY FLAVOR 0.1890.140 PUNCH FLAVOR 1.752 1.300 LEMON LIME 2.022 1.500 FLAVOR GIV 667578TOTAL 100.000 74.200 100.000 74.200 100.000 74.200

By way of non-limiting example, any combination of the above flavors maybe employed in the flavor composition concentrates. The above flavorsmay be manufactured in any manner known to those skilled in the art.Typically the flavors are formulated by first adding citric acid, ifpresent, to DI water at 70° F. The mixture is mixed for fifteen minutes.The solvent(s), ethyl alcohol and propylene glycol are added. The flavoris then added. The final mixture is mixed for about fifteen minutes.

The above compositions of Example 1 are formulated by first heating DIwater to about 75° F., plus or minus 5° F. The acids and intensivesweetener(s) are added simultaneously in a dry powdered form. Themixture is mixed for fifteen minutes. Temperature is maintained at 75°F., plus or minus 5° F. A liquid flavor is added. The mixture is mixedfor five minutes. The mixture is heated to between about 185° F. and215° F. The flavoring composition concentrate is packaged hot (above180° F.) to maintain biological integrity. The packaged flavoringcomposition concentrate is then cooled to less than 100° F.

A standard batch of flavoring composition concentrate generatesapproximately 1000 pounds of liquid concentrate. In a preferredembodiment of the present invention, about 40 to about 55% of theflavoring composition concentrate is water; about 1.5 to about 10% ofthe flavoring composition concentrate is acid, and about 40 to about 55%of the flavoring composition concentrate is sweetener. The flavoringcomposition concentrate preferably has a viscosity of about 500 to about1500 centipoise.

The flavoring composition concentrates may be dispensed in small singleserving packages pre-measured for use with a standard 12 or 16-ouncewater bottle. The package may be fanciful in shape, such asbottle-shaped. The single serving packages may be available at watercoolers in movie theatres or other public areas.

Example 1A represents the flavors to be used with the flavoringcomposition concentrates according to the present invention, as well asa preferred percentage for each ingredient listed.

EXAMPLE 1A

Flavor Kiwi Berry Lemon Orange Peach Strawberry Strawberry Grape Berry522474 881937 480261 480261 439220 438794 427490 439219 Propylene Glycol(%) 53 0 25 48 35 0 0 25 Ethyl Alcohol (%) 10 60 25 48 28 52 39 23 Water(%) 30 25 45 0 30 40 46 45 Flavor (%) 3 15 5 4 6 8 15 7 Citric acid (%)4 0 0 0 0 0 0 0

By way of non-limiting example, any combination of the above flavors maybe employed in the flavor composition concentrates. The above flavorsmay be manufactured in any manner known to those skilled in the art.Typically the flavors are formulated by first adding citric acid, ifpresent, to DI water at 70° F. The mixture is mixed for fifteen minutes.The solvent(s), ethyl alcohol and propylene glycol are added. The flavoris then added. The final mixture is mixed for about fifteen minutes.

Example 2A represents the flavoring composition concentrates accordingto the present invention, as well as a preferred percentages for eachingredient listed.

EXAMPLE 2A

Flavoring Composition Concentrates KIWI STRAWBERRY PEACH LEMON BERRYORANGE GRAPE Propylene Glycol (%) 4.55 4 0 13.9 15 0.1 Ethyl Alcohol (%)4.16 4 12 3.1 15.8 7.1 Potassium Citrate (%) 3 2.7 4 3 2.6 3.5 CitricAcid (%) 17 9 14 17 11.7 16 Flavor (%) 0.9 0.3 3 2.8 1.6 4.1 Sucalose(%) 1 0.7 0.7 1 0.6 1 Water (%) 69.39 82 66.3 59.2 50.3 68.2 TOTAL 100100 100 100 100 100

The above compositions of Example 2A are formulated by first heating DIwater to about 75° F., plus or minus 5° F. The acids and intensivesweetener(s) are added simultaneously in a dry powdered form. Themixture is mixed for fifteen minutes. Temperature is maintained at 75°F., plus or minus 5° F. A liquid flavor is added. The mixture is mixedfor five minutes. The mixture is heated to between about 185° F. and215° F. The flavoring composition concentrate is packaged hot (above180° F.) to maintain biological integrity. The packaged flavoringcomposition concentrate is then cooled to less than 100° F.

A standard batch of flavoring composition concentrate generatesapproximately 1000 pounds of liquid concentrate. In a preferredembodiment of the present invention, about 55 to about 80% of theflavoring composition concentrate is water; about 9 to about 20% of theflavoring composition concentrate is acid, and about 0.5 to about 1% ofthe flavoring composition concentrate is sweetener. The flavoringcomposition concentrate preferably has a viscosity of about 2.5 to about5 centipoise.

It should be understood that the foregoing description is onlyillustrative of the present invention. Various alternatives andmodifications can be devised by those skilled in the art withoutdeparting from the present invention. Accordingly, the present inventionis intended to embrace all such alternatives, modifications andvariances.

The invention claimed is:
 1. A liquid beverage concentrate compositioncomprising: a flavor; from about 12% to about 20% by weight of citricacid based on the weight of the liquid beverage concentrate composition;from about 20% to about 95% by weight of water solvent based on theweight of the liquid beverage concentrate composition; and a sweetener.2. The liquid beverage concentrate composition according to claim 1,wherein the flavor comprises less than 2% by weight of the liquidbeverage concentrate composition.
 3. The liquid beverage concentratecomposition according to claim 1, wherein the flavor comprises fromabout 1% to about 20% by weight based on the weight of the liquidbeverage concentrate composition.
 4. The liquid beverage concentratecomposition according to claim 1, further comprising potassium citratein an amount from about 0.2 wt. % to about 1.0 wt. % based on the weightof the liquid beverage concentrate composition.
 5. The liquid beverageconcentrate composition according to claim 1, further comprisingpotassium citrate in an amount from about 2 wt. % to about 5 wt. % basedon the weight of the liquid beverage concentrate composition.
 6. Theliquid beverage concentrate composition according to claim 1, furthercomprising sodium citrate in an amount from about 0.4 wt. % to about 2.0wt. % based on the weight of the liquid beverage concentratecomposition.
 7. The liquid beverage concentrate composition according toclaim 1, wherein the density of the liquid concentrate composition is ina range of from about 1.05 grams per mL to about 1.15 grams per mL. 8.The liquid beverage concentrate composition according to claim 1,wherein the composition disperses in water in less than about 20seconds.
 9. A liquid beverage concentrate composition comprising: aflavor; from about 12% to about 20% by weight of an acid based on theweight of the liquid beverage concentrate composition; from about 20% toabout 95% by weight of water solvent based on the weight of the liquidbeverage concentrate composition; and a sweetener, wherein the acid isselected from the group consisting of citric acid, malic acid, tartaricacid, phosphoric acid, and any combination thereof.
 10. The liquidbeverage concentrate composition according to claim 9, wherein theflavor comprises less than 2% by weight of the liquid beverageconcentrate composition.
 11. The liquid beverage concentrate compositionaccording to claim 9, wherein the flavor comprises from about 1% toabout 20% by weight based on the weight of the liquid beverageconcentrate composition.
 12. The liquid beverage concentrate compositionaccording to claim 9, further comprising one or more components selectedfrom the group consisting of potassium citrate and sodium citrate. 13.The liquid beverage concentrate composition according to claim 9,further comprising potassium citrate in an amount from about 0.2 wt. %to about 1.0 wt. % based on the weight of the liquid beverageconcentrate composition.
 14. The liquid beverage concentrate compositionaccording to claim 9, further comprising potassium citrate in an amountfrom about 2 wt. % to about 5 wt. % based on the weight of the liquidbeverage concentrate composition.
 15. The liquid beverage concentratecomposition according to claim 9, further comprising sodium citrate inan amount from about 0.4 wt. % to about 2.0 wt. % based on the weight ofthe liquid beverage concentrate composition.
 16. The liquid beverageconcentrate composition according to claim 9, wherein the density of theliquid concentrate composition is in a range of from about 1.05 gramsper mL to about 1.15 grams per mL.
 17. The liquid beverage concentratecomposition according to claim 9, wherein the composition disperses inwater in less than about 20 seconds.
 18. A liquid beverage concentratecomposition comprising: a flavor; an acid selected from citric acid,malic acid, and any combination thereof; one or more components selectedfrom the group consisting of potassium citrate and sodium citrate; fromabout 20% to about 95% by weight of water solvent based on the weight ofthe liquid beverage concentrate composition; and a sweetener; whereinthe combined amount of the acid and the one or more components selectedfrom the group consisting of potassium citrate and sodium citrate isabout 22% to about 25% based on the weight of the liquid beverageconcentrate composition.
 19. The liquid beverage concentrate compositionaccording to claim 18, wherein the flavor comprises less than 2% byweight of the liquid beverage concentrate composition.
 20. The liquidbeverage concentrate composition according to claim 18, wherein theflavor comprises from about 1% to about 20% by weight based on theweight of the liquid beverage concentrate composition.